Fig, Honey and Mascarpone Tart

So amazing looking, you'll have no question about the expression "eat with your eyes". From Nigel Slater's "Real Cooking".

• Ready In: 55 mins
• Serves: 6

Ingredients

• For the pastry

• 225  g plain flour
• 125  g  fridge cold butter
• 90  g sugar
• 2  egg yolks

• For the filling

• 10 -12  figs
• 2  tablespoons honey
• 6  tablespoons mascarpone cheese
• 150  g creme fraiche
• 2  large  egg yolks
• 4  tablespoons caster sugar

Directions

1. Put the flour in a large mixing bowl.
2. Cut the butter into small chunks and tip into the flour.
3. Rub the butter between your thumbs and fingertips until the mixture looks like breadcrumbs, stir in the sugar and drop in the two egg yolks.
4. Using a table knife or your hands, mix in the eggs.
5. Then use your hands again to bring the whole lot together.
6. You may need a few drops of water but add them carefully.
7. You should end up with a soft ball of dough.
8. Cover with a piece of greaseproof, foil or clingfilm and refrigerate for about an hour.
9. Roll the pastry out on a lightly floured board so that it is large enough to fit a deep 25cm diameter metal tart inches
10. Lift the pastry up with the help of a rolling pin and drape over the tart tin.
11. Gently push the pastry into the corners of the tin and up the sides, patching any holes and tears where necessary.
12. No one will ever know.
13. Prick the pastry case all over with a fork, place a piece of greaseproof paper on top of the pastry, and weight it down with something like beans or rice.
14. Rest the pastry in the fridge while the oven gets to 350°F
15. Cut a deep cross in the top of each fig.
16. Bake the tart case for about twenty-five minutes until it is firm and somewhat dry to touch.
17. It should be the colour of a custard cream.
18. Remove the greaseproof paper and beans.
19. Leave the pastry to cool a little, then place the figs in snugly, squeezing each on as you so do to open it up.
20. Stuff little spoonfuls of mascarpone into the open figs.
21. Drizzle with honey.
22. Mix the crème fraîche with the egg yolks and sugar and pour over the fruit.
23. Bake for 35 minutes until the edges of the pastry have browned slightly and the juices have combined with the creamy bits to give a sort of wobbly custard.
24. Leave to cool and set slightly for fifteen minutes before eating.